Sweet Pachadi | Madhura Pachadi | Kerala Style Fruit Pachadi | Onam Sadya Special

 

As the name implies, it’s a sweet dish made with fruits like pineapple, ripe plantain, and grapes. People often mistake this curry to a pachadi, the key difference being this recipe uses very little quantities of yogurt. In some versions of this recipe, sugar/jaggery is added to this dish for more sweetness, but not everybody likes that and so we add yogurt in little portions to balance the flavors.

This is a great side dish for a Sadya, perfect to balance your palate along with the other curries. And if you are preparing it for any regular meal, I suggest you have it with alongside a spicy curry, it just blends well.

I have also done a video recipe, you watch here, and don't forget to hit that red subscribe button and bell icon for notifications.

Ingredients required in this recipe are :

1. Pineapple - 1 Cup, finely chopped.
2. Water- 1/2 Cup or as required to cook pineapple.
3. Red chili powder-1/2 Teaspoon.
4. Turmeric Powder-1/4 Teaspoon.
5. Salt to taste.
6. Plantain-1/2 plantain, chopped.
7. Jaggery-1 tablespoon, powdered.
8. Yogurt-1/2 cup.
9. Grapes-seedless,1/2 cup.
10. Salt to taste

To grind:

1. Green chilies-2 numbers.
2. Cumin seeds-1/4 Teaspoon.
3. Mustard seeds-1/4 Teaspoon.
4. Coconut-1/2 Cup,grated.
5. Water-as required to grind.

To season:

1. Coconut oil- 1/2 Tablespoon.
2. Mustard seeds-1/4 Teaspoon.
3. Dry red chilies-2 numbers.
4. Curry leaves- few.

Method of preparation :

1. In a pan on medium heat, cook pineapple and plantain by adding turmeric powder, red chili powder and a little salt with ½ cup water. Close the lid and cook well.
2. Once the pineapple is cooked add chopped plantain and cook well.
3. Grind coconut, mustard seeds, and green chilies with little water, into a smooth paste. Keep aside.
4. Once the pan ingredients are cooked, mash with the back of a wooden spoon or a masher for a thicker consistency.
5. Add the ground paste to the pan, mix well and allow it to cook for 2-3 mins until the raw smell of the paste subsides.
6. Add sugar/jaggery to the curry for more sweetness per your choice and check for the seasoning.
7. Finally, add grapes and toss well within the curry. Do not let the grapes to cook as it should maintain its crunchiness.
8. Turn off the heat and Finally, add yogurt and mix well. Do not let it boil.
9. In a separate pan, prepare the tempering by heating a little oil and adding mustard seeds. Once it splutters, add curry leaves and dry red chilies. Season it over the curry and Enjoy with plain rice..!!